The Kitchen

The Kitchen hosts are reinventing their favorite childhood comfort dishes and sharing special memories. Geoffrey Zakarian kicks things off with his mother's Shepherd's Pie. Katie Lee and Sunny Anderson give their childhood snacks a grown-up makeover and get Katie's Apple with Almond Butter Yogurt Dip and Sunny's Bugs on a Log. Jeff Mauro makes Italian Unstuffed Shells, a spin on his aunt's signature dish, and Sunny upgrades fish sticks with her Fried Tuna Sticks with Wasabi Mayo Sauce. Then, Katie shares one of the first desserts she ever learned to make, Cherry Pie, and Jeff makes his favorite Peanut Butter and Chocolate Cereal Treat.

Everyone's trying something new in The Kitchen, starting with Jeff Mauro's flavorful Hot Cheese Crunchy Mac and Cheese. The hosts share new tricks, including Katie Lee's easy two-ingredient cupcakes. Then, Geoffrey Zakarian experiments with Wok Egg Foo Young for his family, and Katie shares a saucy new spin on a weeknight classic with her Lentil Sloppy Joes. Sunny Anderson shows the steps to make her Easy Salmon Bowl, and the hosts go head-to-head in a blind tasting of trendy new foods.

The Kitchen unlocks the secrets to remaking favorite restaurant dishes at home! Sunny Anderson starts with her version of America's hottest sandwich trend for her Spicy Chicken Sandwich, and then Jeff Mauro shares the simple secrets to making a takeout favorite with his Crab Rangoon with Sweet and Sour Sauce. Katie Lee's Tempeh Reuben re-creates one of her favorite restaurant sandwiches. Geoffrey Zakarian hosts Iron Chef Academy, sharing his Duck Breast with Caper-Cherry Sauce, and Jeff Mauro reveals the sizzling restaurant secrets behind Skirt Steak Fajitas. The hosts also hear from former restaurant employees who spill delicious secrets they learned while working in the industry.

Inspired by the Food Network show Supermarket Stakeout, The Kitchen hosts are swapping grocery bags and making exciting new dishes. Katie Lee starts the swap by making Spicy Pecan-Crusted Chicken Thighs with Sunny Anderson's groceries. Then Sunny uses Geoffrey Zakarian's groceries to make her sweet and savory Brunchy Bread Pudding. Geoffrey continues the chain by making his BBQ'd Sweet Potato and Parmesan Souffle with Jeff Mauro's grocery bag, and Jeff uses Katie's groceries for Chocolate Coconut Tofu Ice Cream with Mixed Berry Sauce. Katie and Sunny share their go-to recipes for freezer favorites: Katie's Jackfruit Tacos and Sunny's Holiday Vibe Sweet Potato Patties. Jeff and Geoffrey turn their personal supermarket staples, pickle juice and relish, into superstars with Jeff's Pickle-Slaw and Geoffrey's Classic Egg Salad with Aioli Mayo and Sweet Relish.

The Kitchen hosts cook decadent, delicious dishes inspired by Las Vegas! Jeff Mauro and Katie Lee start by making an over-the-top surf 'n' turf with Jeff's Black Powder Cowboy Rib Eyes with Blue Cheese Butter and Rosemary Smoke and Katie's "All In" Crab and Caviar Twice Baked Potatoes. Geoffrey Zakarian shows how to make an impressive Tableside Caesar Salad, and Alex Guarnaschelli makes a fiery dessert, Lemony Baked Alaska with Strawberries. Chef Anne Burrell, host of Vegas Chef Prizefight, stops by to make her Shrimp with Garlic and Olive Oil then play a game of Cocktail Roulette with the hosts. Geoffrey makes a classic Las Vegas cocktail for the winner.

The Kitchen hosts are transforming winter dishes with fresh, seasonal flavors. Jeff Mauro starts with his Parmesan-Crusted Chicken with Grilled Baby Artichokes, and Sunny Anderson adds her delicious Scallion Spaetzle. Then, they share the best ways to clean and reorganize the refrigerator for spring, and Jeff makes his Every Last Drop Sauce: Creamy Horseradish Sauce. Katie Lee transitions a classic wintery wellington with her Carrot Wellington, and then Geoffrey Zakarian freshens up a minestrone soup with his Spring Green Minestrone Soup.

The Kitchen hosts are cooking up delicious recipes using ingredients from their very own pantries, in their very own kitchens! Katie Lee kicks things off with her Pantry Pull Pasta Puttanesca, then Jeff Mauro whips up a flavorful Crispy Skin Salmon Provencal with Charred Red Cabbage Salad. Two Iron Chef recipes use a pantry staple -- Alex Guarnaschelli's White Bean Dip and Geoffrey Zakarian's Three Bean Salad. Plus, Sunny Anderson makes Grilled Bananas Foster, and the virtual happy hour is complete with Geoffrey's Tequila Bumble Bee cocktail and Katie's Grape Lime Ricky mocktail.

The Kitchen hosts demonstrate how to elevate any recipe with the fresh herbs of spring, starting with Geoffrey Zakarian's Farfalle with Fresh Herbs and Goat Cheese. Then, it's time to put trends to the test, including DIY Dried Herbs in the microwave, new herb tools and Jeff Mauro's Sage Iced Tea. Sunny Anderson shares her Quick Steamed Broccoli Salad, and Alex Guarnaschelli makes elegant Herby Stuffed Tomatoes. Jeff makes a new "everything" sauce recipe from Venezuela, his Steak with Guasacaca Sauce. Plus, the hosts play "Herb" What Ails Ya to match herbs with common ailments, and Geoffrey makes Avocado Limeade with Cilantro Simple Syrup.

The Kitchen hosts celebrate the spring season with a most-colorful feast. Sunny Anderson shares her Easy Baked Lemon Sole with Spring Onions, a beautiful main course. Geoffrey Zakarian makes a vibrant Spring Radish Salad, and Jeff Mauro adds his Italian Easter Pie to the table. Then, Katie Lee makes Spice-Rubbed Leg of Lamb with Harissa Yogurt Sauce, followed by decorative dips -- Geoffrey's Smoked Salmon Spread and Katie's Golden White Bean Dip. Of course, the table wouldn't be complete without "egg-squisite" decorating ideas with Natural Food Coloring and Glitter Eggs.

The Kitchen is getting a full day of meals on the table with easy recipes for breakfast, lunch, dinner and even dessert! Geoffrey Zakarian kicks things off with his daughters as his sous chefs, making simple Huevos Rancheros. Then Katie Lee and Jeff Mauro pair up for a sandwich-and-soup combo: Katie's Grilled Cheese with Chipotle Mayo and Bacon and Jeff's Sheet Pan Roasted Tomato Soup. Dinner is covered with Sunny Anderson's 1-2-3 Rub with Grilled Chicken and Alex Guarnaschelli's Cucumber Salad. Finally, the hosts all get together for a virtual happy hour complete with a pantry sweet and a shout-out to some very special people.

The Kitchen is sharing amazing ways to transform leftovers with brand-new ideas plus delicious inspiration from viewers on social media! Sunny Anderson hits the grill with leftover marinara sauce and makes Easy Bacon 'n' Eggs Breakfast Pizza. Rice is full of possibilities thanks to Jeff Mauro's Crispy Hawaiian Fried Rice, and Alex Guarnaschelli transforms a popular leftover, roasted chicken, into her Midnight Chicken Salad. Geoffrey Zakarian has an irresistible Leftover Beef Stew Ragu, and Katie Lee turns roasted veggies into a tasty Taco Skillet Supper. Finally, everyone gets together virtually to share a Spring Cleaning Sangria!

The Kitchen hosts are at home and sharing family-inspired recipes, then giving a shout-out to super-fan moms for Mother's Day. Jeff Mauro kicks things off with a Chicago classic, Sausage and Mini Sweet Peppers, and then delivers it to his mother and mother-in-law! Alex Guarnaschelli makes a delicious Asparagus Quiche that her family loves. Katie Lee shares her family tradition of Lemon Yogurt Pancakes with Blueberry Syrup and then has a sweet surprise. Sunny Anderson has a grilled favorite with Quick Beef and Pineapple Skewers, and Geoffrey Zakarian whips up a fast Shrimp and Spaghetti Aglio e Olio. Plus, virtual happy hour has some very special guests!

The Kitchen is taking requests with all viewer-inspired recipes. Katie Lee is using the most-asked-about ingredient with her Any Bean Burgers. Sunny Anderson takes on a pantry staple with three ways to top Honey Glazed Salmon. Jeff Mauro teaches a viewer his spin on a viral trend and makes Peanut Butter and Chocolate Stuffed Bread. Plus, Geoffrey Zakarian's Barley with Green Tahini Vinaigrette involves five viewer favorites, and Alex Guarnaschelli showcases a delicious way to use frozen vegetables with her Quickie Minestrone. Then, Kitchen super-fans are surprised in the virtual happy hour!

Hot and spicy recipes; apricot habanero pork chops; cheesy, spicy Buffalo chicken calzone; Lunch Lady Doris' spicy mac and cheese; orange jalapeno party ribs.

The Kitchen is cooking up an Italian feast, and Jeff Mauro gets the meal going with his Italian Stuffed Artichokes. Sunny Anderson switches things up for her Easy Tomato and Basil Lasagna Roll-Ups. Chef Christian Petroni stops by to share how to get that wood-fired pizza taste at home with his Tenderoni Grilled Pizza, and Geoffrey Zakarian makes an Italian classic, Bucatini al Limone. Marc Murphy shares his recipe for Spaghetti alla Carbonara straight from Rome, and Katie Lee finishes off the Italian feast with a classic frozen Italian dessert, Coffee and Fudge Semifreddo!

The Kitchen is baking up nothing but sweet treats! Geoffrey Zakarian shares an easy recipe for a Quick Caramelized Apple Tart, and Katie Lee includes a surprise addition in her Secret Ingredient (Miso!) Chocolate Chip Cookies. Baker Samantha Seneviratne swings by to share her recipe for Maple Cream Pie, and breakfast turns into dessert when Sunny Anderson makes her Easy Cinnamon Roll Bread Pudding. Of course, there's cake too, and Alex Guarnaschelli makes her decadent Cannoli Filling Rum Cake. Plus, the hosts blend up their favorite milkshakes: Chocolate PB and J Shake, Thin Mint Milkshake, Peanut Butter Banana Milkshake and Rum Raisin Toasted Marshmallow Shake.

The Kitchen hosts raise a glass to a weekend favorite -- brunch! Sunny Anderson starts the party right with her Breakfast Steak and Eggs with Chimichurri, and Jeff Mauro adds bubbles to his Strawberry and Prosecco Scones, complete with Sparkling Lemon Icing. Hamilton star Daniel Breaker stops by with a boozy Lavender Lemonade and his favorite Baked Eggs. Then Geoffrey Zakarian turns pumpkin into a brunch staple with his Savory Pumpkin Quiche with Caramelized Bacon and Onions. Katie Lee makes her family recipe for mouthwatering Cinnamon Rolls, and guest chef Patrick Connolly gives banana bread a makeover with his Banana Bread French Toast and Peanut Butter Mousse.

The Kitchen is sharing favorite summer recipes with delicious twists! Jeff Mauro fires up the grill for his Boneless Riburger, and Sunny Anderson shares her Easy Grilled Garden State Salad inspired by her favorite New Jersey produce. Geoffrey Zakarian makes his summertime seafood staple, Fish and Chips with Spicy Tartar Sauce. Alex Guarnaschelli and Katie Lee put two twists on watermelon with Alex's Lime Cocktail with Watermelon Ice Cubes and Katie's LA Fruit Stand Fruit Salad. The hosts make cupcakes inspired by classic ice cream truck treats, from Jeff's Strawberry Shortcake Cupcake to Katie's Drumstick Cupcake, and take a look back at The Kitchen's favorite summertime games!